Source: Forbes
By Leslie Kelly

While HallPass is technically still in the soft opening phase, it’s already a red hot hit and a big boost for the formerly mall it calls home. It’s no shocker that the traditional retail and restaurant landscapes have shifted dramatically in recent years. Consumers shopping online and diners going for delivery have fueled the continued development of engaging experiences. Why go out to a meal when you can dive into some eatertainment?

Food halls attract crowds that feed off the buzz of those crowds. The most successful showcase buzzworthy, often chef-driven restaurants. Think Eggslut at Grand Central Market in Downtown Los Angeles, Hog Island Oyster Co. at the Ferry Building in San Francisco and Roberta’s at Urbanspace Vanderbilt in Manhattan.

Then, there’s HallPass, the fever dream of developer, Reed Slobusky. He first made a splash introducing a fast-casual concept called SkinnyFATS in Las Vegas in 2013. Rather than gathering various players for HallPass, Slobusky and his culinary crew developed various concepts under one roof and SkinnyFATS is at the heart of the hall.

The 11,000-square foot space at The Gateway is filled with design details you’d expect to find at fine dining spots. Dramatic tables custom-made from wood from Thailand create a natural flow around the circular room. Lighting features are sleek and modern.

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